I cooked up an imperial porter that came out at OG of around 1.080. I had a lot of yeast through the first week. Even in my 6.5 gallon carboy I found myself cleaning out the airlock several time. I let it sit in the fermenter for just over a month. I primed with slightly less priming sugar than I had intended (4 oz instead of 4.5). It been in the bottle for more than 5 weeks and still hasn't carbonated. I tried tipping a bottle to get more yeast into suspension. I drank it a few days later with no luck.

The beer tastes sweet. The issue doesn't seem to be a lack of fermentables. Could it be that the yeast kicked out in the fermenter? Should I add more yeast? If so, how? I have liquid and dry yeast laying around. I could add a little dry yeast to each bottle or I could pour the bottles back into the bottling bucket and add some liquid yeast. (The beer is in EZ-caps, so neither would be a tragedy.)

Don't poor the bottles into another bucket if you can avoid it. That is a good way to oxidize the beer. If you have some dry yeast around (like US-05) I would activate it in water then use an eye dropper to put some in each bottle. Of course you will have to un-cap and re-cap but that is not a big deal since the beer is not carbonated now.

You did not give us a FG reading. It may taste sweet from a high FG or the lack of carbonation.

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What temperature are the bottles sitting at? Before you try adding yeast, you might want to see if warming them up will get them to carb.

+1 Based on the gravity and time in the fermenter I would think that there should be enough yeast left to carbonate. Although since it's in EZ cap bottles throwing a little more dry yeast in each bottle and warming them up wouldn't be too hard.